Choose your Wine Glass!

What's the best glass for wine? The one you're holding of course! An elegant, comfortable and well-designed glass can make the experience of wine that much more pleasant. And there’s good news here: There has never been a wider selection of good stemware available at affordable prices.

Whether sweet or dry, white or red, robust or light, wine requires very specific serving procedures in order to reach its full flavor potential. In addition to proper serving temperatures, each type of wine requires a specific style of glass for service. Understanding the different types of wine glasses and what makes them ideal for one type of wine over another is essential to getting the most out of your wine collection.

Parts of a Wine Glass

The Foot - Allows your glass to stand upright

The Stem - Allows you to hold your wine glass without the heat from your hands warming your wine, and without creating smudges on the bowl which will distract from the visual enjoyment of your wine

The Bowl – Serves a myriad of purposes; here you'll find the most variation between glasses. The bowls of all wine glasses will be tapered upward with a slightly narrower opening at the top than at the bottom. This shape helps to capture and distribute the wine's aroma toward your mouth and nose.

The bowls of wine glasses are also designed to allow an amount of surface area appropriate to the wine - red wine glasses will have a larger amount of surface area for the wine to allow it to breathe, while white wine glasses will have a smaller amount of surface area. Champagne glasses will have a very small amount of surface area for the wine so that it retains its carbonation

The Rim – Imperative to achieving the full experience from your wines. The thinner the rim, the less the glass distracts from the wine as you sip; a good wine glass will have a "cut" rim that is smooth to the touch and does not inhibit the wine as it flows out of the glass. Less expensive glassware may have rims that are rolled or bumpy – while still functional, and very much practical for everyday use, these wine glasses may distract from the wine itself

The Color – The best wine glasses are crystal clear to allow the beauty and subtleties of the wine to show through. Colored glasses and those with decorative accents may offer a beautiful appearance, however, if showing off your wines, clear glasses are the way to go.

Here is an easy wine chart to help you determine which glass you should be using:

Wine Pairing Made Easy!

“One should always be drunk. That's all that matters...But with what? With wine, with poetry, or with virtue, as you chose. But get drunk.”

Six Basic Flavour Profile To Consider When Pairing Food With Wine:

 
― Charles Baudelaire

• Acidity in wine pairs well with fatty and sweet foods.
• Fatty foods need either an acidic or high alcohol wine, otherwise the wine will taste flabby.
• Bitter (aka Tannic) wine can be balanced with a sweet food.
• Salty shouldn’t compete with acidity in wine. Use sparingly as necessary to keep sharpness in the meal.
• Sweet food/wine benefits from a little acidity.
• Alcohol can be used to cut through fatty foods or balance a sweet dish.

Rule one: Acid needs acid

Any food with a high acid level, something you just want to squeeze a lemon onto, is a perfect match for a high acid wine. Choose a good Barolo, Sauvignon Blanc or Chianti for a white wine option. Serving a high acid wine with a meal like this will bring out the citrus notes of your food. This is also a great rule to keep in mind if you are a red wine person, who wants to pair with an acidic pork or chicken dish. Choose a high acid, low tannin red for a nice Red Wine, White Meat pairing. 

Rule Two: Tannins Need Fat

First of all, what IS a tannin? It’s the astringent component in red wine that give it structure. This is what can cause that bitter, pucker feeling in the back of your throat. This needs fat for balance, fat will soften the tannins and bring a smoother feel. Serve a bold Cabernet with a nice fatty piece of Prime Rib.

Rule Three: Fish Goes with Acid, Not With Tannins

 We have all heard the old rule of: White Wine for White Meat, Red Wine for Red Meat. The reason for that is acid and tannins, not color. If you are serving fish, think of the wine as you would a squeeze of lemon on top (high acid wine) rather than a sprinkle of cheese (tannin heavy red wine).

Rule Four: Pair Wine With Dominant Flavor, Not Necessarily The Meat

This is another reason to ignore the old rule White for White, Red for Red. Just because you have pork on your plate, doesn’t mean that is the flavor that will stick around. Is that pork being served in a robust red sauce? Or is that beef being served with a creamy lemon sauce? If the sauce on your plate is the dominant flavor, pair to that, not the meat.

Rule Five: Heat Needs Sugar

This is the best example of wine paring going awry. Serving a super spicy dish with a high alcohol, tannin heavy wine with will set your guests on fire, two great elements producing a catastrophe combination when mixed.  Alcohol intensifies the heat. For the most part, you want to stick with a sweeter, low alcohol wine. Even if you don’t like sweeter wines, you will be surprised at how those sugars are altered with introduction of the heat. Try a Gewürztraminer or a Riesling.

Rule Six: Sweet Needs Sweeter

You want the wine to be sweeter than the dessert. Even if you are not drawn to the sweeter wines, taking a sip of a rich, sweet port before, and after, a bit of a dense fudgy cake completely transforms the flavors of both elements.

Here's an easy wine pairing chart to ensure that you have the best pairings for your meal!

 Check out some eco-friendly and creative ways to reuse your empty wine bottles here at: https://www.pinterest.com/explore/reuse-wine-bottles/

Nitro Restaurant & Bar

" Food is not about impressing people. It's about making them feel comfortable" - Ina Garten (Food Network's Barefoot Contessa)

Sheldon Bissessar aka 'The Trinidad Rocket' is an internationally renowned drag racing champion from Marabella, Trinidad. On January 25 2010, driving a 2011 Ironman chassis top fuel dragster, Bissessar shattered the International Hot Rod Association (IHRA) top dragster world record at 5.68 seconds at 244 mph. He has been featured in several International Magazines as well as our very own Caribbean Beat. Read more about him at: http://caribbean-beat.com/issue-112/trinidad-rocket-races-ahead#ixzz3qAdEAyB6

 

He has diversified into the ever lucrative food industry, opening a racing themed restaurant and bar in Couva. Surprisingly enough it offers a welcome change from the traditional bar food of cutters and burgers- Not that those options are not also offered. the menu is primarily focused on international cuisine ranging from: Starters, soups, salads, burgers and sandwiches, pasta, chicken, fish, seafood, pork and beef entrees, as well as an array of mouthwatering sides. Many of the menu titles are also Nitro related. See the full, detailed menu at: http://openmenu.com/restaurant/e3764362-845a-11e3-aee9-00163eeae34c.

Apparently Nitro has two separate kitchens-  I was told that it has one for Chinese cooking and one for the other foods. The Chinese kitchen space is quite authentic as the chef is directly from China. It makes sense, knowing that the owner is internationally acclaimed in his racing profession and recognizes the need to reach for higher culinary heights, especially in the expanding culinary requirements of the Trinidad bar scene. 

Garlic Chicken Parmesan

Pan Seared Pink Salmon

My experience was most enjoyable. Even though my dinner was take away, I could clearly envision it in a restaurant setting well  laid out on fancy crockery and a glass of wine. My dinner options for this occasion were the creamy mashed potatoes with steamed veggies and the pan seared pink salmon. 

Where do I begin? The potatoes were creamy and moist. It was a little rustic- mostly smooth with a couple parts that required chewing... the veggies were al dente- enough crunch without being overcooked. The pink salmon was perfectly pan seared- flaky and moist, just like seafood should be.

Pair with a frozen strawberry daiquiri to complete your meal. The drink is neither too heavy nor tart. It won't overpower the lightness of the chicken parmesan or pan seared pink salmon. Relax and enjoy with your delightful fusion meal from Nitro!

Make your own Frozen Strawberry Daiquiri cocktail at home!  

• 1/2 oz strawberry schnapps or strawberry base
• 1 oz light rum
• 1 oz triple sec
• 1 oz lime juice
• 1 tsp powdered sugar
• 1 oz strawberries

Add ingredients with a bit of ice in a blender. Blend and then strain into a cocktail glass. Garnish w/ strawberry. 

Recipe courtesy:  Strawberry Daiquiri recipe http://www.drinksmixer.com/drink2268.html#ixzz3qAsUW2wm

More Sushi, Onegaishimasu

“Heaven has no taste."
"Now-"
"And not one single sushi restaurant."
A look of pain crossed the angel's suddenly very serious face.” ― Terry Pratchett, Good Omens: The Nice and Accurate Prophecies of Agnes Nutter, Witch  

It's been almost two years since I had my first taste of sushi. But in the last month I've probably eaten more sushi than I've ever eaten in these two years. Like a good many people that i know, my first impression of sushi was: It raw? Nah- I pass. Now? I am the sushi queen. Give me sushi or give me nothing! (Just kidding- I eating anything) Right at this very moment, it is my goal to taste every single sushi option from More Vino before my birthday next year. My obsession is just that intense. 

For those of you that may be unfamiliar with it, let me explain- the term sushi usually refers to a Japanese dish consisting of small balls or rolls of vinegar-flavoured cold rice served with a garnish of vegetables, egg, or raw seafood. Not to be confused with sashimi which is the actual thinly cut slices of raw fish dipped in varying sauces. Put together with the rice, this is what constitutes a sushi roll. Raw seafood? Cold rice? Fear ye not mortals, you have arrived at the right place. 

You may recollect from some my previous blog entries that my mantra is "Try everything once". The excellent thing is that More Vino offeres so many options to cater to your every whim. Don't want to eat raw fish? Try a delicious Smiling Buddha which is just japanese pickles, carrots, seaweed salad and mayo. Or maybe even the Suzie Vegie which is made of golden fried plantain tempura and pineapple salsa. Feeling adventurous? Try one of their signature options with eel like the Tempura Crunchy Ninja or the Aburi Ring which features plump, juicy morsels of scallop. Investigate their menu further at: http://morevino.com/menus/ . 

On this very special non-occasion, I was pleased to have my favorite so far, and a staple- the Double Crunchy. Last time I had sushi I had this the Crazy Dragon and the Dickiemoto. Feeling to step out the box this time I tried two new options: the Last Samurai and the Juju.

• Double Crunchy:breaded and fried roll, hamachi, crab salad, spicy salmon, tobiko, unagi sauce
• Last Samurai: yakiniku beef, cucumber, crab salad, tobiko
•  Juju: salmon, tuna, torched scallop, tobiko, sesame oil, unagi sauce, curry mayo 

In order of appearance as listed above, I have decided that these are how I rated them. Don't get me wrong, they were all delicious, they were all eaten and each artfully crafted roll was savoured to tide me over till the next time I could get some sushi. 

Double Crunchy

The Double Crunchy, as its name implies, is crunchy. You bite into the crisp shell that esconces the pearls within. the hamachi, salmon and crab to me virtually taste the same. I don;t take the time to dissect each separate flavour and identify how they all work together. Who has the patience for that when it comes to sushi? All I know is the contrast between the crunch of the fried exterior, the softness of the seafood and the slight sweetness of the unagi sauce work cohesively together.

Last Samurai

The Last Samurai is the only option on the sushi menu that offers beef, which is why I was excited to try it. I am a lover of all things beef, but I was quite skeptical to try this since it was paired with the crab salad. Not to mention the tobiko, which is roe from the flying fish and considered to be 'caviar' Real fancy over here at More Vino... However, I was pleasantly surprised that neither the tobiko nor the beef overpowered the delicacy of the crab salad. the slight crunch of the cucumber also added to it texturally.

Juju

The Juju was- less rapturous for me. Don't misinterpret me at all- It tasted okay and I ate it, but somehow it didn't 'click' for me that the other two did. Maybe it was the acidity of the curry mayo, maybe it was the sesame oil. Maybe I was full and just playing greedy so I couldn't appreciate the Juju to its full potential. Who knows?

Pairing wine with sushi can be tricky with strong flavors like wasabi and ginger. Dining on a spicy tuna roll? Pair it with a very barely off-dry Riesling because you need a big-bodied white for the meaty fish. If your choice extends to salmon a dry Rose will do the trick because the salmon will make the tart cherry and citrus in the wine pop. Having a mixed menu? Try a soft, dry white like Chardonnay or Pinot Blanc. The rich, rounded qualities of these wines, without excessive alcohol, make a dependably seamless match with the rich, fatty-textured taste of the fish and seafood being served.

Suffice it to say that sushi is now one of my absolute faves, ranking just under pasta. If you've read my blog, you will understand just how sacred pasta is to me. I have already recommended More Vino more time than I can count, I have also recommended that I be present too but nobody took me on... I do declare that I shall retain my optimistic despite this minor setback. Until then, Happy Eating!!!

Make Your Own Sushi At Home! Try this delicious and healthy California Roll! 

California roll, as the name suggests is a very western type of sushi, made with crab sticks and avocado and is commonly topped with tobiko. California roll is made without any raw fish, making it easier to prepare and safer to consume. Find out more on California roll sushi, how to make it, and view the full recipe on: How to make California rolls at makemysushi.com

Indian Expo 2015

I hate the Indian Expo like I hate Pennywise. Every time I step foot inside- even if I come for specific items with a list and everything I always end up spending far more than I ever intended. Why Indian Expo? Why??? Every Divali is the same story- I go. I see. I buy. I smile. My bank account hates me afterwards. 

This year was no different. I actually had a game plan, a list, and a budget. And a mediator in the form of my best friend. Well. Optimism is key, but the reality is I fell off the bandwagon so fast it wasn't funny. It was like a train wreck that you can't look away from.


It started with the clothes: 

• Sari? Shalwar? Gharara? Tunic?
• Silk? Synthetic? Linen? 
• Beaded or Embroidered?
• Simple or Intricate?
• Colour?
• Style?
• Ready made or Tailored?
• Will one suffice?
• Can I wear the one from last year instead? Do I really need another kaftan that I won't wear to the beach?

After that meltdown. It got worse when it came to choosing accessories:

Choose just one. I dare you to resist.

• Black or red henna?
• In the tube or in the cone?
• Bindi or Tikka?
• Single Hair Ornament or Mini Jewelled Clips?  
• Kajal or no Kajal? 
• Embellished Shoes or plain?
• Gold or Silver accents?
• Plain earrings or Crystal beads?
• Plain or embellished bangles?  
• Heavy? Light? Thick or thin?
• Jet Bead Chain?
• Anklet?
• Sari Pin?
• Rings?

So after three hours of indecisive traversing up and down all three lanes of the expo, finally satisfied with my purchases we ended up at the food court. Well, the term 'food court' is used here rather loosely as its one main food area with one booth for Indian ice cream (we will get to that), one for main meals and the last booth for drinks and snacks.

At this junction I encountered a semi-meltdown. (Nothing as bad as the last two though)

• Tandoori Ckicken or Fish?
• Tikka?
• Samosas?
• Naan?

Tandoori Chicken

Eventually we settled for the chicken tikka and the tandoori chicken. I have not had 'real' Indian food before. I'm not talking about our Trini curry that everybody loves, but rather authentic Indian cooking direct from the source. After splitting our lunches so I could sample both meals I can now say that I know what I want to learn to cook for myself!

For me, the tandoori chicken just tasted like a spicy bbq chicken without the sauce- Pretty charred. Also it was undercooked. Rather disappointing if you ask me. So tandoori chicken from the Indian Expo? Pass. However i'm not opposed to trying it again someday. Probably from somewhere else though...

Chicken Tikka

On a much happier note, I cannot stop raving about their chicken tikka. So moist and juicy. Tender. Just enough spice without being overpowering. Perfectly accompanied by plain white rice. I now have a greater appreciation for plain rice. I am not a lover of rice but after eating Korean beef bbq at Golden Bell and now the chicken tikka at the Indian Expo- I get it. It just accentuates the flavours and intensifies the spices. I finished my meal and was like- It done already?

Chocolate & Almond

For dessert--- because you know everyone has room for dessert! I tried some Kulfi. What is kulfi? Kulfi is best described as an Indian style ice cream. The name does not particularly entice me, but hey- try everything once right? I chose almond, although there were more conventional flavours like strawberry, vanilla and chocolate. It was served on a skewer, pre-wrapped from a cone shaped mould. It was heaven. Heaven on a stick. Rich and creamy, without being too heavy. I really enjoyed the crushed almonds which made it pretty textured- although not everyone may enjoy the texture.

On the bright side, whilst neither my bank account nor my bestie will forgive me for the horrors of me shopping at the Indian Expo, I definitely have found a new culinary project to embark upon. Indian food here I come!!!


Here's an easy Pistachio Kulfi recipe to try at home. I know I certainly will give it a go as it requires no churning whatsoever like traditional ice cream making methods. Remember that the pistachios can be substituted for other delicious flavours!

Ingredients

Takes 1 h 25 m to set. Makes 6 servings  

• 2 cups whole milk
• 1/2 cup condensed milk
• 1/4 cup dry milk powder
• 2 teaspoons white sugar, or to taste (optional)
• 1/2 teaspoon ground cardamom
• 1 pinch saffron threads  
• 1/4 cup chopped pistachio nuts
  Add all ingredients to list

Directions

• Stir the milk, condensed milk, and dry milk powder together in a heavy-bottomed pan and bring to a boil. 
• Add the sugar, cardamom, and saffron to the boiling milk; reduce heat to low and simmer, stirring frequently, for 10 minutes. 
• Remove from heat and allow to cool to room temperature; fold the pistachio nuts into the mixture.
• Pour the mixture into popsicle molds and freeze until solid, about 1 hour

Recipe courtesy: http://allrecipes.com/recipe/210541/easy-malai-kulfi/